A real picnic in nature is most often associated with gatherings around the fire and barbecue. It is the process of cooking meat over coals that gives a holiday with friends the sincerity and solemnity of the moment. Most often, men are involved in the action, claiming that “kebab female hands can't stand it." Let's not challenge their right to cook meat, which comes from time immemorial.
Pieces of meat for barbecue, which you plan to cook on the grill with your own hands, should be cubes with sides measuring at least 4-5 cm. This will allow them not to dry out, be juicy and soft.
“The right grill”, made with your own hands. The dimensions of the device must allow the skewers to be placed with sufficient clearances.
As a rule, the length of the barbecue is taken equal to length skewers minus 10-15 cm. The width can be calculated from the condition that one skewer should have at least 80 mm of space. The distance to the coals should be no more than 100 mm, and the depth of the fire should be up to 200-250 mm, with slots for skewers along its long side.
Wall thickness- the bigger, the better. And there is no need to clean the soot from them inner surface, this is a source of IR rays, without which you will simply get meat baked over a fire. In order for the kebab to be not only a tasty, but also a healthy dish, the holes for air flow for a self-made barbecue must be located in the bottom, as in the numerous photos of devices that are filled with specialized sites.
When air passes through the coals from bottom to top, all the oxygen in it will burn out and harmful oxidation of food enzymes will be avoided. If the blowing holes are located on the side, oxygen will remain in the outgoing flow, which means that the kebab will not be so healthy.
"Aromatic" coals. Analyze the archive home video with eating kebab cooked on the grill with your own hands. Do you notice that the widest smiles of those present are present during the tasting of dishes cooked on firewood from fruit trees? The fairness of this joke is difficult to overestimate - firewood is made from cherry, apricot, apple, pear, etc. will add to the dish unique taste and aroma.
Let's start making the grill. On the Internet you can find the drawings and photos necessary to make your own barbecue of any type - from simple metal to brick or stone. Let's consider all the designs, gradually moving from the simplest - from sheet metal, to more complex ones, such as a self-made smokehouse grill or a stone grill-oven.
The most important advantage of barbecues made of metal is their cheapness . Even if you buy the metal sheet, angles, rods and pipes needed for the job, the cost of materials will be significantly lower finished product from the shop. And if we take into account that such a design will use unnecessary metal trash in the form of barrels, cylinders, pieces of sheet metal and scraps of corners, then the price of the finished product will approach zero.
Second undeniable advantage - ease of manufacture . Any person who has a little knowledge of welding can repeat the most complex design. Thirdly, such barbecues can easily be installed in a new place or taken with you on a picnic. Fourth - sufficient thickness sheet metal will allow the grill to serve for a long time. And fifth - pleasure from the result. Having created a real masterpiece from scrap metal, you can proudly remember it at every opportunity.
Barbecues with insufficient wall thickness suffer from disadvantages - they quickly burn out, they can suffer from overheating, and they can rust from rain and moisture.
A barbecue made from metal with your own hands will serve you faithfully for many years only if the thickness of the sheet is sufficient and the metal can withstand high temperatures without the risk of burning. In addition, a product with a thickness of 4-5 mm will never move, which is something that structures welded from roofing sheets often suffer from. Most often, a device with a wall thickness of 1-2 mm is needed for outdoor trips. Its weight is much less, and a self-made grill of a collapsible design, the drawings of which are available online, is also more convenient to transport.
Before starting work, you need to stock up on a sufficient amount of sheet metal 2-4 mm thick, a corner with a shelf width of 40 mm, a welding machine and an angle grinder, an electric drill with drills, a ruler, a marker and a construction square. To make the legs, you need to prepare a pipe or square with a cross-section of 400 mm 2 or more. The work of making a stationary barbecue with your own hands from sheet metal is carried out in the following sequence:
We measure, we cut out the required format, we clean the edges of the sheet for the bottom, we measure again, we bend the sheets and grab them
To fix the sheets, welding is required. Take welding machine We weld the joints Welding Clean the seams
Fill with water, add firewood. The water went from 10 degrees to boiling in 20 minutes. Testing. homemade barbecue
In the process of work, you can correct the drawings and make your own barbecue that best meets your technological and aesthetic requirements.
If you don’t want to transport a large all-metal box, then look at a collapsible structure or a barbecue design for making it yourself. Such products are compact, easy to repeat and quite durable. In addition, you can assemble a portable device in a matter of minutes. We present to your attention drawings and detailed diagrams that will help you assemble a barbecue with your own hands. Step-by-step instruction and photos of the assembly process will help you delve into the smallest details.
For work you will need the same materials and tools as for the manufacture of a welded one-piece structure. Additionally, you need to stock up on a jigsaw and reinforced scissors for working with metal, as well as a set of dies and fasteners. Are you ready to make a collapsible grill with your own hands? Step-by-step instructions will help you not to miss anything. Determine the required dimensions of the product, taking into account the dimensions of the trunk of your car. We offer best option, suitable in most cases:
As a rule, any dismountable barbecue, created with your own hands, a video of the making of which can be found on the Internet, has the following elements:
A metal barrel or propane cylinder are excellent objects for making a stationary barbecue. There can be several options for manufacturing such a design - both with a hinged lid and without it. If you decide to build a barbecue with your own hands from a cylinder or barrel, then we can advise you to start working with a detailed drawing. To help you, we will provide detailed diagram device into which you can make the necessary adjustments.
We won’t write about the tools needed for the job - you already know what you need to stock up on. The materials you will need are the same pipes, rods and angles in quantities that determine the size of the barrel or cylinder and the design you choose.
A grinder will help you start making a barbecue from a cylinder with your own hands. With its help, the container is cut into half its height, length, or a sector is cut off from its side. In the future, it will serve as a lid for the future barbecue.
Cutting a window in the wall of a barrel - Photo 50
Further work is performed in the following sequence:
Brackets for laying mesh - Photo 53
Laying metal grating - Photo 55
They will help you decorate your barbecue from a cylinder decorative elements in the form of curls, flowers and leaves, made with your own hands or purchased at construction market. The roof and antiques will give the device a magical look. metal wheels, which can also help with its transportation. In short, you have unlimited scope for creativity.
Advice: if you decide to make a barbecue from a gas cylinder with your own hands, weld a couple of corners with a shelf of 50 - 80 mm along the entire length of its bottom. They will allow the coals to be more evenly distributed over the surface of its bottom, without collecting in too thick a layer in the central part.
After finishing the work, the metal grill must be cleaned of rust using a metal brush, which is attached to a drill or grinder. Welded joints are cleaned with an emery wheel of an angle grinder.
Next, the outer surfaces of the grill are degreased and painted with heat-resistant paints and varnishes. Decorations in the form of leaves and curls can be enhanced with a patina, giving them the appearance of antique pieces. There is no need to paint the inside of the products. There is also no need to clean this side of carbon deposits that appear during operation of the device. It is believed that it has a positive effect on the quality of cooked products.
Stationary brick grill, built with your own hands, is good for its solidity - its thick walls retain heat for a long time and allow you to cook a wonderful kebab or barbecue with your own hands without the risk of burning tender meat. The structures of brick barbecues sometimes form a single whole with a gazebo and patio, being, in fact, a whole complex that complements general style garden plot. By building such a barbecue out of brick with your own hands, you can not only cook shish kebab, but also cook fish soup, shurpa, pilaf, and also smoke poultry or fish.
The solidity of brick barbecues results in their only drawback - they take up permanent place. They cannot be moved or hidden in a far corner. That is why you need to be very careful when choosing a secluded place if you decide to install an outdoor barbecue with your own hands.
Like any capital structure, garden grill requires a foundation. The best choice for building a brick barbecue with your own hands is a strip-type foundation with a pit depth of up to 0.6 m. The pit is backfilled with large crushed stone or stone and filled with sand-cement mortar. A foundation of rubble stone, up to 0.3 m high, is laid above the ground surface. The best material for such a fireplace is a natural stone or red kiln brick. Stone masonry is quite labor-intensive and requires a lot of experience. It is quite possible to build a brick grill with your own hands, the main thing is to do the work carefully and without haste.
Before starting construction, consider the design of such a barbecue. As a rule, they all have a firebox with a low chimney. A grate is installed inside the firebox, under which there is an ash pan chamber (one or more), closed with an ash pan. Under the ash pans there is a niche designed for storing firewood.
Are you interested in barbecues built from brick with your own hands? Step-by-step instructions will help you fully understand all the nuances of such structures.
To build a small brick barbecue you will need: 400-450 pcs. bricks, clay, river sand, a pair of grates, a copper hood for the hood, a corner 30x40 mm and 40x40 mm, valves or ash pit doors.
The second row is needed to eliminate overheating of the roofing material. We form the volume of the oven on the 3rd row
In the original, this type of oven door was used. Attaching the oven door. We fix the wire to secure the door.
An area for laying the firebox We lay out the bottom part of the firebox We install a grate We erect the walls of the firebox We cover the firewood with a sheet of metal
We form 6 smoke outlets from the firebox. Then we close the firebox. We will lay the flooring on top. We will lay thermal insulation and cooking flooring on top of the firebox. Laying the chimney. The grill is ready!
The presented drawings of brick barbecues will help you build the most suitable structure with your own hands. Photos of such buildings will help you appreciate their design and splendor.
However, building a brick grill with your own hands is not enough. We still need to install a chimney.
To ensure that a self-built barbecue oven does not smoke the gazebo, hot gases are vented through a chimney. A special smoke hood is designed to collect smoke, which must exceed the dimensions of the metal grill by at least 30 cm in each direction. There should be at least 80 cm from the lower section of the hood to the upper section of the chimney. If you make a hood with an adjustable suspension, you can adjust the thickness of the smoke cover above the skewers. This kebab will be much more flavorful.
Do-it-yourself brick barbecues should not have any smoke circulation or smoke teeth. It is necessary to arrange only straight lines smoke channels with built-in view for traction adjustment. Otherwise, carelessness in handling the stove may result in waste.
The presented gallery of barbecues, equipped in summer cottages, will allow you to fully experience the beauty of technical and design solutions, feel the aroma of cooking barbecue, plunge into an atmosphere of warmth and harmony, imagine yourself in the circle of your closest and beloved people. And, perhaps, you will become so interested in how to make a barbecue that you will stock up on tools and begin to create magic with your own hands.
Possibly one of the most different materials. However, creating a barbecue with your own hands from metal is rightfully considered the best option. What metal options exist and how can you make such a design yourself?
Why are metal barbecues so good? A monolithic barbecue oven or its brick version is distinguished by its solid construction - in this case, the structure will not need to be removed for the winter, and it looks more reliable, stronger, and more durable. In addition, a stone oven can be upgraded with additional work areas, which will allow you not only to fry meat, but also to bake vegetables, fish, and smoke food. At the same time, the stove will look noble; it will organically fit into the appearance of any area. Should we turn to metal?
In most cases, it's definitely worth it. Capital structures have their advantages, but portability is far from a disadvantage. A metal grill takes up little space, which is good for modest-sized areas. You can install such a stove even on a cramped terrace or in a small gazebo. In addition, even its stationary version can be transported from place to place, albeit with minor inconveniences - and when creating a camping folding version, you can take your barbecue with you into nature, even without a car.
There are other advantages to creating a metal barbecue with your own hands.
The downside may be the lack of aesthetics of a steel stove. However appearance any barbecue depends only on the designer and the skill of the manufacturer. One has only to look at some projects to be convinced that such a design can be turned into a masterpiece.
Before starting work, you need to select the type of structure according to which the drawing of the barbecue will be drawn up. The choice is made based on a number of furnace characteristics:
There are many designs of metal barbecues. The most common are these models.
Not a separate type of construction, but a very unique option is the manufacture of a roasting pan from pre-prepared metal containers - read the following articles:
Various steel devices can also be used for decoration - for example, the use of forged parts from sewing machines Zinger as a stand.
It is most convenient to consider the main stages of work using the example of making a simple stationary barbecue. There are two of them: drawing up a drawing and designing a furnace. Additionally, you can consider decorating (painting) the structure and creating additional elements. How to make a metal grill with your own hands?
You need to prepare:
When creating a homemade metal barbecue with your own hands, you can select any size, depending on the operating characteristics of the stove. The main criterion for selecting dimensions is the amount of meat fried at one time. The optimal dimensions of the barbecue are as follows.
Having decided on the size issue, you need to determine what to paint the grill with. The paint will protect the metal from corrosion, but it itself must be resistant to atmospheric influences And high temperature. It should not release toxins when heated. Acrylic will do heat resistant paint or silicate varnishes.
The choice of 3 mm thickness is due to the fact that thinner metal will quickly burn out, and thicker metal is a waste of money. The work of creating a box is simple - you need to cut out the walls and bottom in accordance with the drawing, cut air holes in them and carefully weld the elements together.
Thus, the work is carried out as follows.
At this point the main structure is ready. Next, you can weld handles to the ends, make a lid, weld fasteners for skewers and pokers, etc. A brazier made of metal can also be painted: before doing this, you need to remove old rust and prime the surface.
It is worth considering separately. It is a cut-down pipe through which smoke is effectively removed, which under normal conditions prevents the meat from being cooked calmly. The hood is usually a metal dome that is either welded to the main structure or suspended from above if the stove is located under a roof.
To manufacture this device, the same sheets of metal are used, which are welded in the shape of a truncated pyramid, on top of which a short pipe is placed. The area of the base of the hood should be slightly larger than the area of the grill.
The steel hood is easy to clean and simple to manufacture. To prevent it from deteriorating over time, it should be painted with heat-resistant paint.
The technology for manufacturing collapsible metal barbecues has some nuances. Elements of this design are not welded, but are bolted together. The operating principle is the same.
You can make a collapsible barbecue with your own hands only partially - weld the walls and make the bottom with fasteners. This will make it easy to clean the stove from ash.
A do-it-yourself folding barbecue is made as follows.
When creating a folding barbecue, it is better to use 2 mm thick steel to reduce the weight of the structure.
Barbecue in the country - distinguishing feature Have a pleasant holiday outside the city with barbecue in good company. Perhaps that is why most summer residents are happy to install on their summer cottage barbecue or grill.
Yes, you can just buy a ready-made barbecue for your dacha, but there is something attractive in plans to build such a barbecue with your own hands. A country barbecue is not only a gathering place for the whole family and interesting element country house design,
but also a very effective thing when you need to feed quite a lot of people, for example, for a holiday; because The surface size of a homemade barbecue is usually much larger than a standard store-bought one. In addition, a barbecue made by yourself is more durable, less demanding to use, and has a more “warm, individual” appearance than a purchased one.
The task of making a barbecue with your own hands can be solved by a pair of skillful hands over the weekend. There is nothing complicated in the construction of a country barbecue; you can see this for yourself in the drawing.
Firebox: The inner wall of the barbecue can be lined with refractory bricks. It is better to move the wall a little forward for more easy access to the grill grate.
Grill grate: Choose cast iron or of stainless steel. Supported by corner ledges.
Foundation: a concrete platform (8-10 cm) on a bed of compacted crushed stone (8-10 cm) ensures the stability of the grill structure.
Brick walls: They form a closed grill frame, reducing wood consumption by 65% and protecting against hot sparks.
Ash pan: metal sheet for fuel. Placed at a distance of 20-35 cm below the grill grate.
If you have bricklaying skills, no back problems, and a couple of friends willing to help you, then you can make a barbecue yourself in a weekend.
Determine the prevailing wind direction and install the grill so that smoke does not fly into the house or recreation area.
Concrete foundation blocks – the cheapest construction material for the barbecue. Inside the firebox it can be lined with refractory bricks for greater heat retention. The outside of the grill can be lined with natural stone.
Natural stone– natural stone retains heat well. Allow enough time to select and fit the stone. In addition, it is good to have some excess stone in reserve, because... It is difficult to predict the exact consumption of material for the construction of a barbecue made of natural stone.
Red ceramic brick- almost the optimal choice for building a barbecue. Externally attractive, retains heat well, and is not afraid of interaction with open fire. For a brick grill you will need a little more skill in brickwork than for a barbecue made of concrete blocks.
Use dry logs of fruit species, which add an unforgettable aroma to all dishes cooked on the grill. Provide a place in the grill design where you can place in advance suitable logs that you received when pruning fruit trees.
Forceps– the longer the better for your safety.
Brush made of metal for cleaning the grill grate.
Gloves for barbecues that can withstand high temperatures.
Barbecue with spit, which will make it possible to evenly fry a large piece of meat.
Brazier with chimney– will allow the smoke to be collected and diverted upward away from summer kitchen or a gazebo next to which a barbecue is installed.
Fireplace with barbecue– Do you want to build something grandiose at your dacha? Building a fireplace for a patio or summerhouse, into the walls of which we build in corners to support the barbecue grill.
The grill grate should be hot. Preheat the grill for about 15 minutes before placing the meat on the grill.
Create different temperature zones for the grill grate by moving some of the coals to one side. Fry meat on the hotter side, vegetables or fish on the cooler side. 
Do not turn the food on the grill every minute; in order for the meat to fry, it is enough to turn it once, frying for 5-6 minutes on one side.
Add flavor. Whatever the type of firewood in your grill, you can always enhance the aroma of the food you cook by soaking a couple of branches of fruit species in water for a few minutes and then placing them on hot coals. 
Give it a rest. Leave the cooked meat to cool for a couple of minutes, this way the juices will be better distributed in it.
The correct coals for grilling are red with a slight touch of gray ash.
Food poisoning. Wash your hands, buy meat from safe places. This best advice to avoid food poisoning in the midst of your picnic at the dacha.
Charred meat. Do you like well-done meat? Don't char the kebab until it turns black! Charred food particles double your risk of cancer. So you can raise a toast to health and to meat with a slight redness inside.
Carbon monoxide poisoning. Everything is good in its place. If you're grilling in bad weather and the crazy thought “why don't I do this in the garage” pops into your head, chase it away with a filthy broom. Concentration carbon monoxide indoors can become dramatic for you.
Fire. At least 3 m from buildings, wooden fences, sheds, etc. will give you the opportunity to avoid colossal fire damage and serious injury.
Heatstroke.“It’s so hot in here I’m going to have a stroke.” This may not be just a joke. Overheating can cause serious illness for people with cardiovascular disease.
Casual clothes. Do not wear loose clothing with loose sleeves or flaps when working on the grill. A spark that hits it may produce a completely different fireworks display than you had planned.
Deep frying. Working with deep fat is best left to professional chefs. Spattering particles of fat, open fire - it’s better not to overestimate yourself, we are smart enough to understand that “the game is not worth the candle.”
Be careful, wasp. Wasp stings are extremely painful and very dangerous for people with allergic reactions. Therefore, it is better to have anti-allergenic drugs in your first aid kit and wear a long-sleeve shirt.
Coals and fire safety. Wait 48 hours before disposing of the ash from the grill.
Clean the grill grates with a steel brush to prevent ash and food debris from accumulating there. Spray the cooled grill grate sunflower oil to prevent the formation of rust on it. Remove ashes after each use of the grill to avoid the accumulation of foreign odors for the next cooking.
Whether you make a barbecue yourself or buy a ready-made one, it will bring you many pleasant moments when, with a barbecue in your hand, admiring the open fire in a pleasant company, you will get the much-needed respite from the busy daily rhythm.
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Today we’ll talk about the constant attribute of the majority country houses. There are many variations metal barbecues, characterized by ergonomics and decorative design. Let's go from simple to complex and explain how to make a barbecue convenient, while leaving room for imagination.
There are no special tricks to making a barbecue - it's a simple iron box with holes. It is much more difficult to make it convenient and universal for different tasks and conditions. Even better is to be able to put the iron “monster” out of sight when not in use, or take it with you on trips to the river, while it should easily fit with the rest of your things in the trunk.
Stationary iron barbecues are popular for other reasons. If there is no need to frequently move them from place to place, therefore, there are no restrictions on weight - thicker and more durable metal can be used for manufacturing.
We offer the design of a folding portable barbecue, light and compact when folded, but you can always make it whole, inheriting the general principles. Approach the choice of barbecue type wisely and carefully. Remember that portable barbecues are not decorated with forging; moreover, it is better to make them from heat-resistant steel.
Why? main reason- gain in weight and durability, greater neatness. A brazier made of carbon structural steel is subject to increased scale formation when burning wood; due to cyclic heating, its walls are quickly “eaten up.” In addition, black sheet steel tends to change its structure under the described conditions, which is expressed in the appearance of waves, swelling and planar deformations on the bottom and walls. So it is likely that you simply cannot disassemble and reassemble a portable grill made of thin carbon rolled steel.
Considering the above, we can safely discard such “improvised” materials as barrels, canisters, system unit cases and other disposable hardware. But 40-liter natural gas cylinders can be called suitable due to the fairly thick metal and radius shape, excluding overvoltage points. But they must be burned before use, forever getting rid of traces of gas condensate. Of the features of such a workpiece, we only point out that the small width of the cylinders limits the length of the skewers. It is more practical to use a cylinder to make a smokehouse.
On average, a carbon steel brazier reinforced with forging should have a wall thickness of 4, and an unreinforced one - from 6.5 mm. For heat-resistant steel, reinforcement is almost never required: walls made of it (from 13% chromium and more than 10% nickel, with a low carbon content) with a thickness of 3.5 mm survive the fire almost unchanged.
And an extreme warning: any grill will look proportional and impressive if the master paid due attention to the preparation of details:
Do not forget about safety precautions; be sure to wear protective clothing, use gloves and safety glasses.
We determine the width of the grill based on the length of the skewers, on average it is 45 cm. The length depends on the amount of cooking, but preferably not less than the full length of the skewers; they are convenient to store inside. Optimal size- 800 mm, which is enough for cooking and at the same time preparing a new portion of coals.
With height it’s even more tricky: approximately the thickness of the layer of coals at the bottom should be 1.5 times the thickness of the largest piece of meat. And the distance between the meat and the coals should not go beyond 170-200 mm. In general, a height of 290 mm will be sufficient. Remember that the meat should not be heated by hot air, but by the thermal radiation of the coals directly.
By established sizes From a 4 mm sheet of grade 20Х20Н14С2 (or similar) we cut out:
From a “black” corner 25x25x4 mm we make a frame with oblique cuts at the corners. Important inner dimensions: 816x429 mm, you need to measure on the outer surfaces, taking into account the thickness of the walls, do not forget to check the diagonals.
We are finalizing the side (long) walls. In the center on the long side we make a cut 95 mm deep and 10 mm wide, having previously drilled the part to round the edge. On all walls, at intervals of 30-40 mm, we make 10 mm holes in a checkerboard pattern for blowing from the sides.
We weld two or three 20x20 mm longitudinal angles to the bottom from below or place them on steel rivets, which can be made of ordinary steel. We place them at a distance of 120 mm from the edges, and another 30 mm closer to the center we make two rows of 8 mm holes for air flow into the central part of the fryer. On front side We weld short (50-70 mm) pieces of angle steel around the perimeter of the bottom; they can also be riveted.
The remaining part of the “box” is the upper frame from a corner 20x20x4 mm, welded like the bottom one, but with external dimensions of 412x800 mm. We make hooks on the outer shelves of the frame using one of the following methods:
At the corners of the bottom, 15 mm from each side, drill a 6 mm hole. We put the bottom into the lower frame, center it and transfer the holes to the corner. We make four L-shaped cotter pins 50x150 mm from 6 mm pins. We weld a 10 mm rod perpendicularly to the center of the bottom. The final touch on the shelves of the upper frame is to make straight and oblique cuts to secure the skewers.
The legs of the barbecue are made from meter-long pieces of 35 mm corners. To allow installation on the ground, the bottom of each leg is welded with a “heel”.
At 35 mm from the top edge, a cut is made to the full depth on one of the shelves. In the same shelf, 250 mm below, a second cut is made, then they are both connected longitudinally. At the bottom, the cut continues for another 40 mm. The resulting “tongue” should be bent inside the corner, leveled, secured from below by welding and the protruding excess should be trimmed.
At the top, the cut continues for another 15 mm, but here it needs to be expanded to 7-8 mm, that is, to the thickness of the barbecue wall and the shelf of the corner of the upper frame. It is recommended to process this area of the part manually with a file, adjusting the width of the cut so that the legs fit tightly to the body. After installing all the legs, you need to transfer them through the holes in the corners of the bottom and frame to the gussets inside the corners, and then drill 8 mm holes according to the marks. The legs need to be folded “square” and one 10 mm hole must be drilled in the center and two 6 mm holes 150 cm from the edges of the uncut shelf.
The grill is assembled like this:
After use, the grill can be assembled into a relatively light compact stack. The inverted upper frame is placed on the bottom with a slight offset. On top of it there are short, then long walls, all of which is covered by an inverted lower frame. Now you need to put the legs on top, orienting the protruding rod between them.
First insert another 10 mm rod into the holes in the centers of the legs, and tighten both pairs with threaded cotter pins. Place a bend on top and weld the rod threaded through the corners to the rod fixed to the bottom. Now, to disassemble the grill, just unscrew the cotter pins and pull the corners to the side, after which the entire stack will remain free.
In the end, we’ll talk about some additions to the grill that simplify cooking and maintenance. Everything is made modular, so you can only use what you need.
First of all, if you still assembled the barbecue as a stationary one, make it 50 cm higher than planned. At the bottom, place an insert made of 8 mm expanded metal mesh on 50 mm legs from the corner, weld a handle in the center. This will make the burning of the coals and the temperature more uniform, making it easier to remove ash after burning.
Using a system of hooks, like on the top frame, you can also equip the grill with an openable lid, and if you make the legs 30-50 cm longer in height, you will get a support for a small canopy from the rain. If you like to cook meat on a grill grate, don’t be lazy and get a square 10-12 mm stainless steel rod for it, weld with a clearance of 15-18 mm. Such a grill will be heavy, stable and will fit perfectly into the top frame of the new grill.
The air, in which you can smell meat or vegetables grilled on coals, will not leave anyone indifferent, even a vegetarian. Barbecue cooked on the grill excites memories of a clear spring day or a warm summer evening when we were relaxing on the shore of the lake or at our dacha. There is a desire to repeat this again.
A tradition has firmly entered our lives when not a single picnic or gathering around an evening fire with friends and family is complete without cooking meat over an open fire.
With heartfelt conversations, the waiting time passes faster and the meat delicacy fried together becomes tastier. A self-made barbecue, in this case, our best friend and assistant!
The choice of barbecue model is directly influenced by the following factors - frequency of use, its location, the amount you need to invest in when purchasing materials if you want to make a barbecue on your own. Taking these points into account, the most suitable product is selected. There are barbecues:
Stationary. Massive structures that are placed on a base, most often concrete. The non-movable ones are brick and cast iron barbecues. Best suited for country houses and roadside cafes. They are rightfully considered the most solid and heat-resistant. Cast iron products are decorated with carvings and floral designs. If you build a gazebo for such a barbecue with forged elements, you will get a single original composition. The brick grill is decorated with masonry facing material, they build a chimney, allocate space for a cauldron, an oven, and a niche for storing firewood. For convenience, a countertop is installed for cutting food and serving. Such structures will last for many years, but installing them on your site will entail significant financial costs and it may be difficult to find a suitable location.
Portable. Have metal case, which can be collapsible, for one-time trips to nature, or welded. Welded structures are used in summer cottages and gardens. The advantage of such a barbecue is the ability to move it from one place to another. When a metal barbecue is not in use, it is disassembled and stored in dry room. These measures will help avoid the appearance of rust on the elements and thereby extend their service life.
Metal barbecues, which are convenient to take outdoors, should be easy and quick to assemble and disassemble, and also be light in weight. This is an advantage, but it also follows main drawback– not durable, so the body quickly burns out and becomes deformed.
Advice! When using a camp grill, it is better to light wood in a fire, and then put ready-made coals in the grill itself, which will extend its service life.
Which grill is right, only you decide, but you need to make it, adhering to certain standard parameters, which are adjusted to the requirements of the place of use, the number of eaters and external preferences.
You need to adhere to them so that the meat does not burn, but does not remain raw, firewood is used economically, and the heat does not escape into the air. Product parameters that you need to pay attention to:
Height of barbecue walls. Depth is of utmost importance. Metal and cast iron models can withstand not only the weight of coals, but also firewood. If you think that you will use firewood when igniting, then make the depth up to 30 cm, since firewood takes up more space. When using a grill, the coals should be located closer to it, and if you cook meat on skewers, then the maximum distance from the coals to the meat is about 20 cm. When it is smaller, the pieces will burn, and if it is larger, then there will not be enough heat. This will cause the kebab to dry out on top but remain raw inside.
Length. When calculating it, you should understand that the longer the fryer, the more difficult it is to move it, the coal consumption will also increase, and it will be more difficult to maintain optimal temperature regime. It is customary to take 100 cm as a basis. For most summer residents, 60-80 cm is enough.
The optimal size will help you calculate the formula. The length of the grill is equal to the required number of skewers, multiplied by the distance between them. Example: 6 skewers* 10cm (gap between them) = 60cm (the length of the barbecue we need). This size is quite enough for a company of three people. Cook the meat in one go. The desired gap between skewers is 7-10cm. Then the meat is close, but not tight to each other, which promotes uniform heating and a beautiful crust is formed.
Width. The optimal size is 30-40 cm. A standard skewer holds 5-6 pieces of meat. For a barbecue with such a width, it will not be difficult to choose a grate for. You can find it at any hardware store.
Height of the barbecue from the ground. For portable folding barbecues, required height the legs are about 30 cm. If made higher, the structure will be unstable, and lower, dust and debris may get into the food. For stationary products – 80-100 cm will be the best solution.
When you make a grill yourself, you need to adjust the height to suit the person who will be the cook. If he feels comfortable, then the food will be especially tasty.
The most acceptable option for a beginner to make is a stationary metal grill. Taking into account all the recommendations listed, it is necessary to make a drawing of the product that meets your requirements.
To produce a rectangular model on four legs, prepare a sheet of metal (thickness from 1-3 mm), a welding machine, an angle grinder, metal corners for legs, drill (drill holes in the sides), fasteners.
Stages of making a barbecue with your own hands from iron:
To increase strength, you can strengthen the walls with metal, horizontal rods, which are tightened with nuts. You will need to first drill holes in the sides for the screws.
If you have experience, you can make the product more complicated - with an additional grille that reduces the intensity of the flame, shelves for firewood, and add decorative forged elements.
Craftsmen are still remaking cylinders for gas grill, with a capacity of 40 liters. If you have such a cylinder, it will be ideal because it has thick walls and interesting shape. The product can be made in 2 versions - with and without a hinged lid.
Approximate algorithm of actions:
Everyone knows that brick retains heat for a long time, and therefore on such a grill it is wonderful to cook barbecue, meat on the grill, as well as pilaf and fish soup. The choice of dishes is limited only by your chef's imagination.
If there is enough free space on the site, it is advisable to combine a brick grill with a gazebo or space for a dining area. The building occupies a decent area, has a foundation and cannot be removed or moved, so choose the location carefully.
The foundation is poured with a strip, going half a meter into the ground. The ideal material is natural stone and stove brick. Laying a fireplace requires knowledge and skills, so entrust this process to a specialist if you are not confident in your abilities.
When you decide to build it yourself, consult a specialist, do everything carefully and slowly.
Bring your ideas to life with confidence. We have on sale all the materials needed to make a barbecue - steel, cast iron, brick and stone. Following building codes and selecting a location in compliance with technical standards fire safety, you will organize an oasis on your site, where you can fully relax, recharge your batteries, with friends and family. Good luck to you!
